Panzanella, the classic Italian bread salad, is the perfect example of how simple ingredients can come together to create something deeply satisfying. Originally born out of the need to use up stale bread, this dish is a celebration of texture and freshness. Juicy tomatoes, crisp cucumbers, and sharp red onions are tossed with soaked day-old bread that soaks up all the flavour from the olive oil and vinegar dressing. Fresh basil adds a fragrant lift, turning this humble salad into a vibrant summer favorite. It’s best served slightly chilled or at room temperature, after allowing a few minutes for the ingredients to marinate and mingle.
Whether as a side dish or a light lunch, this version of Panzanella is refreshing, rustic, and undeniably delicious.
Tuscan Bread Salad (Panzanella – Mumbai Style)
Email Share on FacebookIngredients
- 1 cup stale bread torn into bite-sized pieces and soaked briefly in water, then squeezed dry
- ½ cup ripe tomatoes chopped
- ¼ cup cucumber diced
- ¼ red onion thinly sliced
- A handful of fresh basil leaves torn
- 1 tbsp extra-virgin olive oil peppery, if available
- ½ tbsp vinegar red wine or apple cider
- Salt and black pepper to taste
Instructions
- Step 1
- In a large bowl, combine the soaked bread, tomatoes, cucumber, and onions.
- Step 2
- Drizzle with olive oil and vinegar.
- Step 3
- Season with salt and pepper.
- Step 4
- Add fresh basil and toss gently to combine.
- Step 5
- Let it sit for 10-15 minutes before serving to allow the flavours to meld.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
Panzanella, the classic Italian bread salad, is the perfect example of how simple ingredients can come together to create something deeply satisfying. Originally born out of the need to use up stale bread, this dish is a celebration of texture and freshness. Juicy tomatoes, crisp cucumbers, and sharp red onions are tossed with soaked day-old bread that soaks up all the flavour from the olive oil and vinegar dressing. Fresh basil adds a fragrant lift, turning this humble salad into a vibrant summer favorite. It’s best served slightly chilled or at room temperature, after allowing a few minutes for the ingredients to marinate and mingle.
Whether as a side dish or a light lunch, this version of Panzanella is refreshing, rustic, and undeniably delicious.
Tuscan Bread Salad (Panzanella – Mumbai Style)
Email Share on FacebookIngredients
- 1 cup stale bread torn into bite-sized pieces and soaked briefly in water, then squeezed dry
- ½ cup ripe tomatoes chopped
- ¼ cup cucumber diced
- ¼ red onion thinly sliced
- A handful of fresh basil leaves torn
- 1 tbsp extra-virgin olive oil peppery, if available
- ½ tbsp vinegar red wine or apple cider
- Salt and black pepper to taste
Instructions
- Step 1
- In a large bowl, combine the soaked bread, tomatoes, cucumber, and onions.
- Step 2
- Drizzle with olive oil and vinegar.
- Step 3
- Season with salt and pepper.
- Step 4
- Add fresh basil and toss gently to combine.
- Step 5
- Let it sit for 10-15 minutes before serving to allow the flavours to meld.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
